Description
This quick Thai-style curry is loaded with plenty of bright vegetables and tender shrimp. Serve it on a pile of fluffy steamed rice for an easy alternative to takeout.
Ingredients
Scale
- 1 tsp canola oil
- 4 green onions, thinly sliced (white and light green parts only)
- 1 tbsp Thai red curry paste
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup thinly sliced red pepper
- 1/2 cup baby corn, cut into bite-sized pieces
- 1/2 cup sugar snap peas, trimmed
- 1/4 cup julienned bamboo shoots
- 2 cloves garlic, minced
- 3/4 cup light coconut milk
- 1 tbsp fish sauce
- 1 tsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
Instructions
- In a large nonstick skillet set over medium-high heat, saute the green onions and red curry paste in canola oil for 1 minute.
- Add the shrimp, red peppers, snap peas, bamboo shoots, and garlic. Stir fry for 3 minutes, then stir in coconut milk, fish sauce and lime juice. Simmer for 2-3 minutes, or until the shrimp are pink and cooked all the way through.
- Remove from heat, and stir in the cilantro and basil. Serve immediately with steamed rice and a sprinkling of chopped green onion or fresh cilantro, if desired.
Notes
If you're not a fan of seafood, substitute 1/2 lb thinly sliced chicken breast in bite-sized pieces, and follow the same recipe steps. (You may need to simmer the curry for a minute or two longer to make sure it cooks all the way through, depending on the thickness of your chicken pieces.)
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Thai